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1
Grind the nuts and oats in a food processor or blender until there are no chunks larger than a pencil eraser.
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2
Dump into a large mixing bowl, and stir in the coconut, flaxseed, cinnamon and pinch of salt.
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3
In a small bowl combine the nut butter, sweetener, and vanilla.
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4
Pour the wet ingredients into the dry and stir for a few seconds.
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5
Add the cranberries.
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Finish mixing with your hands until everything is thoroughly combined.
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7
You should be able to press the entire mixture into one clump.
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8
If the mixture is too dry, add water 1 Tablespoon at a time until you reach the desired consistency.
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9
You should be able to form balls easily, but the mixture shouldnt be mushy.
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10
Roll into 1 1/2 inch balls.
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11
Store in an airtight container in the refrigerator.
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VARIATIONS: Gingersnap: Omit cranberries.
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Stir in 1 teaspoon ground ginger, 1/2 teaspoon cloves, and 1/2 teaspoon nutmeg into the dry mixture.
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14
Use molasses as your sweetener (I used 2 Tablespoons molasses and 1 Tablespoon maple syrup), and add 1/2 cup chopped candied ginger when you would have added the cranberries.
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15
Double Chocolate: Omit cinnamon and cranberries.
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Stir in 1/4 cup unsweetened cocoa into the dry mixture.
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I used a combination of brown sugar and maple syrup as my sweetener and added 1/3 cup mini chocolate chips when you would have added the cranberries.
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You may need to add 2-3 Tablespoons of water to reach the correct consistency, but mix it well before adding the water.
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Other add-ins/substitutions: *Citrus zest, other types of dried fruit, pretty much anything youd add when making granola.
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*If you dont like coconut, add more nuts or oats instead.
